Food Service Cook Lead FS04 (1st Shift) - Springdale AR - Floater

Tyson Foods•Springdale, AR

1d•$20•Onsite

About The Position

POSITION SUMMARY: Inventory control and managing of food pars. Should ensure that storage areas are being kept organized, clean, and goods being properly rotated. May be required to interact with suppliers and place orders when asked to do so. Help to prepare menu items for the week ahead. Pull foods from freezer, properly label and date items. Food prep; washing, cutting, cooking foods for breakfast and lunch service. Work individually and as part of the TEAM to determine and prioritize tasks and execute against recipes and prep lists. May be required to work food action stations, preparing food according to guest orders. Guest relations, customer service. During service, may be required to restock and clean buffet lines and service area, as well as attending to guests needs and questions. Cashiers specifically, will be required to operate point of sale system and guest checkout, currency handling, cash balancing, change requisitions, daily sales reports. Receiving, handling and rotation of goods and inventory, using FIFO standard Equipment care, routine and daily cleaning duties as assigned. Other duties, as assigned. Education/Experience: Preferred candidates must have professional work experience in a foodservice or hospitality role; and/or currently enrolled in, or a graduate of a culinary, hospitality, foodservice or related field of study in a continuing education institution. Candidate must have good verbal communication skills that would allow active participation in our guest relations and overall customer satisfaction, the ability to interact with all levels of Tyson Foods TEAM members. Use effective communication to train, develop and mentor new hires. Must have the ability to demonstrate total proficiency in the department. Should be able to support or stand-in for all areas of responsibility, be it cashier, grill, oven, dishes, etc.; Understand established food safety risks and best practices; must be able to teach fellow TEAM members to follow best practices and leads by example; have very strong time management and organizational skills; must be able to manage one’s own tasks, while also providing support to other members of the TEAM, Must have the ability to work effectively as part of a TEAM and demonstrate strong leadership qualities; must be able to identify priority items and assign tasks to fellow TEAM members; Ability to read, comprehend, and execute standard kitchen recipes; must have basic math skills and basic understanding of measurements & currency. Physical Requirements: Able to push, pull, lift or carry up to 50lbs, bend, twist, stoop and reach frequently for the duration of shift, as well as walk or stand for 8 hours on hard surfaces. Ability to withstand routine and repetitive work for the duration of shift; Ability to tolerate hot and cold temperatures for extended periods of time, while performing job functions. Paid vacation, holidays, and birthday Company provided meals. Affordable Health Insurance (Medical, Dental, & Vision) Company Match 401(k) Retirement Plan Tuition Reimbursement Life Insurance and Short-Term Disability Career Development Opportunities Employee Product Giveaways

Requirements

Must have a resume attached to application for consideration
3 to 5 years professional cooking experience in a high-volume food establishment
1 to 2 years of kitchen management experience
Must have a resume
Must be willing to float between cafe locations
Professional work experience in a foodservice or hospitality role; and/or currently enrolled in, or a graduate of a culinary, hospitality, foodservice or related field of study in a continuing education institution
Candidate must have good verbal communication skills that would allow active participation in our guest relations and overall customer satisfaction, the ability to interact with all levels of Tyson Foods TEAM members
Must have the ability to demonstrate total proficiency in the department
Understand established food safety risks and best practices
Have very strong time management and organizational skills
Must have the ability to work effectively as part of a TEAM and demonstrate strong leadership qualities
Must have basic math skills and basic understanding of measurements & currency
Able to push, pull, lift or carry up to 50lbs, bend, twist, stoop and reach frequently for the duration of shift, as well as walk or stand for 8 hours on hard surfaces
Ability to withstand routine and repetitive work for the duration of shift
Ability to tolerate hot and cold temperatures for extended periods of time, while performing job functions

Nice To Haves

Preferred candidates are bi-lingual (Spanish)
Preferred candidates have a current ServSafe food safety certificate or ServSafe Managers certificate
Culinary certificate preferred.

Responsibilities

Inventory control and managing of food pars
Ensure that storage areas are being kept organized, clean, and goods being properly rotated
Interact with suppliers and place orders when asked to do so
Help to prepare menu items for the week ahead
Pull foods from freezer, properly label and date items
Food prep; washing, cutting, cooking foods for breakfast and lunch service
Work individually and as part of the TEAM to determine and prioritize tasks and execute against recipes and prep lists
Work food action stations, preparing food according to guest orders
Guest relations, customer service
Restock and clean buffet lines and service area, as well as attending to guests needs and questions
Operate point of sale system and guest checkout, currency handling, cash balancing, change requisitions, daily sales reports
Receiving, handling and rotation of goods and inventory, using FIFO standard
Equipment care, routine and daily cleaning duties as assigned
Other duties, as assigned
Use effective communication to train, develop and mentor new hires
Support or stand-in for all areas of responsibility, be it cashier, grill, oven, dishes, etc.
Teach fellow TEAM members to follow best practices and leads by example
Manage one’s own tasks, while also providing support to other members of the TEAM
Identify priority items and assign tasks to fellow TEAM members
Ability to read, comprehend, and execute standard kitchen recipes